I split all the bones left from butchering the pig in two. Some went into the freezer. Some in brine along with hocks.
Bones are at the bottom.
I will dry then smoke the bones in two weeks. Hocks will stay in brine for at least 3 weeks.
Bones are at the bottom.
I will dry then smoke the bones in two weeks. Hocks will stay in brine for at least 3 weeks.
Last edited: